Lemon Delicious Pudding

With thanks to The Golden Wattle Cookbook *. This version from the edition given to my mum as a wedding present, being A Traditional Gift at the time... Wonder if I'll get my own copy at my wedding?

This is one of those amazing recipes where you really cannot screw up - or if you do, it makes no difference because the pud will still taste great even if the texture is not quite right. Weird. However it cooks best of all (this has been tested by me, my mum and a number of mum's cronies) in a Denby shallow oval-shaped earthenware casserole dish. 

Serves 6.

Ingredients:

Method:

Cream butter, sugar and egg yolks until pale and foamy. 

Grate the rind of the lemons finely, then juice, straining the pips. Add rind and juice to the butter and egg mixture and stir to combine. 

Add flour, folding through and mixing well, then add milk; a little at a time at first until combined then add remainder and whisk. At this point it will look like a pale yellow sweet soup rather than anything resembling a pudding. Don't panic. 

Whisk egg whites until soft peaks form (ie, not as stiff as for a meringue) and fold gently through the lemon mixture a couple of tablespoons at a time. The egg whites and lemon mixture do not need to be completely combined; just fold the egg whites through; if you stir too vigorously you will "flatten" the pudding.

Lightly grease the earthenware dish with a little butter, place in a larger baking tin and fill the baking tin with water until water level is halfway up the sides of the earthenware dish (this method of cooking a dish in an outer dish of water is called a bain marie or bath).

Bake in a slow to medium oven (say, 150C) for about an hour, though I often check and turn the heat off after 45 minutes, but leave the dish in the oven. Top should be a light golden colour.

The consistency of the pudding will be of light lemony spongy cake on top with a delicious creamy custard on the bottom. Don't ask me why it separates out like this and tastes so delicious, because I don't know - something to do with the proportionally large amount of liquid and the egg whites, But hey, it works. 

Serve hot with a jug of heavy pouring cream for greedy people (that would be me) to pour a little over the pudding.  

* " ... A staple in many Australian kitchens since it was first published in 1926, The Golden Wattle Cookery Book has been a favourite for generations. With clear and easy to follow recipes, from barley water, to fricassee of chicken, to jam tarts, this classic book restores simplicity and ease to cooking. The Golden Wattle Cookery Book also contains all the hints that a novice or experienced cook could wish for, including helpful advice on what to look for when buying and preparing fresh produce. A charming Australian cookbook vital to every household ... "